Common Ingredient Substitutions Article -
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Common Ingredient Substitutions

Out of baking powder? Make your own with our substitutions guide.




Allspice 1 teaspoon 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
Arrowroot starch 1 teaspoon1 tablespoon flour, OR 1 teaspoon cornstarch
Baking mix 1 cup1 cup pancake mix OR 1 cup Easy Biscuit Mixture
Baking powder1 teaspoon1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)
Beer 1 cup 1 cup nonalcoholic beer OR 1 cup chicken broth
Brandy 1/4 cup 1 teaspoon imitation brandy extract plus enough water to make 1/4 cup
Bread crumbs 1 cup 1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats
Broth: beef or chicken1 cup 1 bouillon cube plus 1 cup boiling water OR 1 tablespoon soy sauce plus enough water to make 1 cup OR 1 cup vegetable broth
Brown sugar 1 cup, packed1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners' sugar
Butter (salted) 1 cup1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Butter (unsalted)1 cup1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard
Buttermilk1 cup1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
Cheddar cheese1 cup shredded 1 cup shredded Colby cheddar OR 1 cup shredded Monterey Jack cheese
Chervil1 tablespoon chopped fresh1 tablespoon chopped fresh parsley
Chicken base1 tablespoon1 cup canned or homemade chicken broth or stock. Reduce liquid in recipe by 1 cup
Chocolate(semisweet) 1 ounce 1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1 ounce semisweet chocolate chips plus 1 teaspoon shortening
Chocolate (unsweetened) 1 ounce 3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
Cocoa 1/4 cup 1 (1-ounce) square unsweetened chocolate
Condensed cream of mushroom soup 1 (10.75-ounce) can 1 (10.75-ounce) can condensed cream of celery, cream of chicken, OR golden mushroom soup
Corn syrup 1 cup 1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup
Cottage cheese 1 cup 1 cup farmer's cheese OR 1 cup ricotta cheese
Cracker crumbs 1 cup

1 cup bread crumbs OR 1 cup matzo meal OR 1 cup ground oats

Cream (half and half) 1 cup 7/8 cup milk plus 1 tablespoon butter
Cream (heavy) 1 cup 1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter
Cream (light) 1 cup 1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter
Cream (whipped) 1 cup 1 cup frozen whipped topping, thawed
Cream cheese 1 cup 1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth
Cream of tartar 1 teaspoon 2 teaspoons lemon juice or vinegar
Crème fraiche 1 cup Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature
Egg 1 whole (3 tablespoons or 1.7 oz) 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water
Evaporated milk 1 cup 1 cup light cream
Farmer's cheese8 ounces 8 ounces dry cottage cheese OR 8 ounces creamed cottage cheese, drained
Fats for baking 1 cup 1 cup applesauce OR 1 cup fruit puree
Flour--Bread 1 cup 1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets)
Flour--Cake 1 cup 1 cup all-purpose flour minus 2 tablespoons
Flour--Self-Rising1 cup 7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
Garlic 1 clove 1/8 teaspoon garlic powder OR 1/2 teaspoon granulated garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe
Gelatin 1 tablespoon, granulated 2 teaspoons agar agar
Ginger--dry 1 teaspoon2 teaspoons chopped fresh ginger
Ginger--fresh1 teaspoon, minced 1/2 teaspoon ground dried ginger
Green onion1/2 cup , chopped1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped shallots
Hazelnuts 1 cup whole 1 cup macadamia nuts OR 1 cup almonds
Herbs--fresh1 tablespoon chopped fresh 1 teaspoon (chopped or whole leaf) dried herbs
Herring 8 ounces8 ounces of sardines
Honey1 cup1 1/4 cup white sugar plus 1/3 cup water OR 1 cup corn syrup OR 1 cup light treacle syrup
Hot pepper sauce1 teaspoon3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar
Ketchup1 cup1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
Lard1 cup1 cup shortening OR 7/8 cup vegetable oil OR 1 cup butter
Lemon grass 2 fresh stalks 1 tablespoon lemon zest
Lemon juice1 teaspoon1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice
Lemon zest1 teaspoon1/2 teaspoon lemon extract OR 2 tablespoons lemon juice
Lime juice1 teaspoon1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice
Lime zest1 teaspoon1 teaspoon lemon zest
Macadamia nuts1 cup1 cup almonds OR 1 cup hazelnuts
Mace1 teaspoon1 teaspoon nutmeg
Margarine1 cup1 cup shortening plus 1/2 teaspoon salt OR 1 cup butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Mayonnaise1 cup1 cup sour cream OR 1 cup plain yogurt
Milk--whole1 cup1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR 1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water
Mint--fresh1/4 cup chopped1 tablespoon dried mint leaves
Molasses1 cupMix 3/4 cup brown sugar and 1 teaspoon cream of tartar
Mustard--prepared1 tablespoonMix together 1 tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar
Onion1 cup, chopped1 cup chopped green onions OR 1 cup chopped shallots OR 1 cup chopped leeks OR 1/4 cup dried minced onion OR 1/4 cup onion powder
Orange juice1 tablespoon1 tablespoon other citrus juice
Orange zest1 tablespoon1/2 teaspoon orange extract OR 1 teaspoon lemon juice
Parmesan cheese 1/2 cup, grated1/2 cup grated Asiago cheese OR 1/2 cup grated Romano cheese
Parsley1 tablespoon chopped fresh1 tablespoon chopped fresh chervil OR 1 teaspoon dried parsley
Pepperoni1 ounce1 ounce salami
Raisin1 cup1 cup dried currants OR 1 cup dried cranberries OR 1 cup chopped pitted prunes
Rice--white1 cup, cooked1 cup cooked barley OR 1 cup cooked bulgur OR 1 cup cooked brown or wild rice
Ricotta1 cup1 cup dry cottage cheese OR 1 cup silken tofu
Rum1 tablespoon1/2 teaspoon rum extract, plus enough water to make 1 tablespoon
Saffron1/4 teaspoon1/4 teaspoon turmeric
Salami1 ounce1 ounce pepperoni
Semisweet chocolate chips1 cup1 cup chocolate candies OR 1 cup peanut butter or other flavored chips OR 1 cup chopped nuts OR 1 cup chopped dried fruit
Shallots, chopped1/2 cup1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped green onion
Shortening1 cup1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe
Sour cream1 cup1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter
Sour milk1 cup1 tablespoon vinegar or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken
Soy sauce1/2 cup4 tablespoons Worcestershire sauce mixed with 1 tablespoon water
Stock--beef or chicken1 cup1 cube beef or chicken bouillon dissolved in 1 cup water
Sweetened condensed milk1 (14-ounce) can3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes
Vegetable oil--for baking1 cup1 cup applesauce OR 1 cup fruit puree
Vegetable oil--for frying1 cup1 cup lard OR 1 cup vegetable shortening
Vinegar1 teaspoon1 teaspoon lemon or lime juice OR 2 teaspoons white wine
White sugar1 cup1 cup brown sugar OR 1 1/4 cups confectioners' sugar OR 3/4 cup honey OR 3/4 cup corn syrup
Wine1 cup1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water
Yeast-active dry1 (.25-ounce) package1 cake compressed yeast OR 2 1/2 teaspoons active dry yeast OR 2 1/2 teaspoonsrapid rise yeast
Yogurt 1 cup1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk
Jul. 26, 2009 10:29 am
How can I print a copy of this substitution list? Thank you
Thursday Cook 
Jul. 28, 2009 12:37 pm
I am wondering the same thing as lori-- when I tried to print a copy and paste of the Substitutions chart onto word pad, the result was impossible to read, as it squashed it all together in one very long, very SKINNY column!
Jul. 29, 2009 3:28 pm
You can actually just cut and paste it into a Word document and then it will become a word table. I was able to delete rows reformat fonts etc....
Aug. 1, 2009 11:01 am
I highlighted enought to print on one page..example: from the beginning down to Cream(half and half) & printed that page. Then I went back to Cream(heavy) & highlighted to Lemon Grass & printed that page, Lemon juice to Shortening, printed that & then Sour Cream to Yogurt. I tried it by just highlighting the whole thing, but part of one section was on another page & I wasn't getting the whole section. It's a little bit of work but it worked better for me.
Aug. 3, 2009 6:03 pm
This is awesome. Thank you so much for this. I think I will put this on my fridge.
Aug. 4, 2009 2:26 pm
Tp print, open up "Microsoft Works Word Processor" - (Create Documents) Then click "Edit" an choose "Paste special". Choose either "Unformatted Text" or "Unforamted Unicode" and it pastes pefectly with only 3 pages to print! :) HTH.
Aug. 4, 2009 2:28 pm
T0 print, open up "Microsoft Works Word Processor" - (Create Documents) Then click "Edit" and choose "Paste special". Choose either "Unformatted Text" or "Unformatted Unicode" and it pastes pefectly with only 3 pages to print! :) HTH.
Audrey's recipees 
Aug. 4, 2009 2:55 pm
Recipe calls for juice of 10 limes. I have a jar of lime juice I would like to use instead. How much lime juice will equal juice of 10 limes?
Aug. 8, 2009 7:45 pm
I have a recipe that calls for yogurt. I know that I can sub it for 1tbls+milk, but the result is supposed to be a sauce. Won't it come out thinner with the milk? Can I add something to make it thicker??
Aug. 11, 2009 10:36 am
You can avoid all this trial and error and table problems by bookmarking the page for later. If you use Firefox,(browser)you can get an addon called 'PDF Download', and when you click on the PDF icon it will download the page as a PDF file. Now this is not 100% perfect, nor will it work on every single page, and sometimes the site working this can be overloaded - just try later. I use it all the time, and probably 4-5 times a week. Something like this chart page I will print from the PDF created, and keep the result in a loose-leaf notebook with sheet protectors. Keep it handy in the kitchen. Oh yes, you will need to rename your downloaded file to a name more to your liking.
Aug. 11, 2009 1:15 pm
To print: just highlight the area you want (left click at the beginning and hold and scroll down to end). Go to "File", "Print...", select print "Selection", then hit "print" button. All you get is the area you want.
Sep. 2, 2009 10:17 am
it tells you how to substitite baking soda for baking powder, but not the other way around? Is it just the same but reversed? That's the one thing I was reading this article for... bummer.
Sep. 3, 2009 10:22 am
Thank you for helping me with the milk and egg allergy that my grandson has I see good recipies and also this list will help . OLga
Sep. 24, 2009 5:56 am
Copy the table, open Excel, click on Edit->Paste Special->Unicode Text. This will put your list in three columns just like here.
Sep. 24, 2009 7:08 am
mine printed fine-and the list is great for someone who doesn't drink and is trying to get rid of fats and cholesterol in their diets-WE want to live longer!!!
Sep. 24, 2009 9:01 am
While some of these substitutes may seem "hokey" to an experienced cook, I can see that this would be very helpful to a new cook. There is a lot of science to cooking and when you are just learning you lack the knowledge/experience to have the "common sense". The operative word here was "COMMON" substitutes. I am sure my DIL, who is just learning to cook, will find this very helpful. I would consider myself a very experienced cook with extensive knowledge from basics to gourmet and almost 50 years experience, yet I found some interesting ones on here. Thanks for your continued efforts to meet the needs of ALL cooks. I have already copied and printed this out for my DIL.
Sep. 24, 2009 9:31 am
I've been waiting for this list or any list of substitutions for a long time! How can we print it out? Thanks!!
Oct. 1, 2009 9:04 am
Fantastic I found the substitution 4 cream of tartar 4 my angel food cake.Thanks alot
Oct. 3, 2009 8:06 am
I'm so glad to find such an indept list of substitutions. Thanks I just did a copy / paste and put list onto Word document. I was able to save this just like every other document that I've cut and pasted... very easy.
Oct. 5, 2009 3:22 pm
If you have Excel and you choose "paste special" and "unicode text" it will come up in columns.
Oct. 18, 2009 4:08 pm
To print, open word document, edit, paste special. Selec HTML format. It comes out just like you see it here.
Oct. 18, 2009 4:11 pm
I know, I forgot the t in 'select'. My typing isn't the best and I'm on a laptop.
Jenelle Wiley 
Oct. 18, 2009 6:16 pm
does anyone know how 1/2 vanilla bean would convert to vanilla extract?
Nov. 4, 2009 6:30 pm
We need to be able to send this list to our recipe box in case we need to use it. Can you make that happen? Thanks this looks real helpful.
Nov. 4, 2009 7:18 pm
I don't think this cake flour substitution will work as well as one I actually used. It is one part corn starch to seven parts all-purpose flour. You can convert to ounces to make it easier. I made the best yellow cake ever with this cake flour substitute.
Nov. 5, 2009 12:29 am
Hey buddies, it wasnt so difficult in copying and pasting the table. Open a new word doc and just select the table and copy n paste it to the doc and take a print. reply to one comment: substitute for cake flour - for every 8 ozs. of all purpose flour mix 1 tspn of b.powder.
Nov. 5, 2009 9:51 am
How can we print the list of substitutions?
Nov. 5, 2009 2:26 pm
How can I copy this list and others you have sent on line in my email. Thank You Barbara
Nov. 5, 2009 3:14 pm
I just highlighted the entire list and file-print-selection. Worked perfectly.
Nov. 6, 2009 7:31 am
i need a substitution for baking soda...i have baking powder...
Nov. 14, 2009 5:36 am
I usually use suet to make my Christmas puddings but I think it is time to look for a healthier option. Any idea how much butter or margarine I would use in stead of chopped suet (which is VERY hard to find now)?
Nov. 14, 2009 4:19 pm
Is there a substitution for sherry?
Nov. 18, 2009 6:44 am
The problem people are having copying and pasting is that if you only highlight the table then it doesn't copy. If you highlight the word comments (or any little bit before and/or after the table then it does copy into word as a table. Then you can just delete the extra stuff. It will also copy into excel that way but then you have to play with the formatting more than word.
Dec. 8, 2009 8:04 pm
People, we make things way too complicated...Go to "File", "Print Preview" and make any size adjustments you want. Mine I wanted 100%. Click "print" choose only the pages you want to print. Mine at 100% was only pages 1-5 because I did not wish to print out any of the compliments. Turned out beautiful to put in my notebook.
Dec. 8, 2009 8:05 pm
LisaMay...Sherry who? LOL
Dec. 9, 2009 4:05 am
can I use vanilla for vanilla bean and how.
Dec. 10, 2009 1:41 pm
beardinkim, use the suet---after all how often do you make Christmas puddin? Once a year isn't going to hurt anyone! If you insist, I would begin with equal amounts or a little less.
Rev. Micheala 
Dec. 14, 2009 10:58 am
TO:Rosemary1945 yes you may use vanilla for vanilla bean. You will just not have the pod bean seeds that the bean produces to use. For each pod descibed in recipe substitute two teasps me at I have substitution papmplet I sell for very cheap just s & h
Rev. Micheala 
Dec. 14, 2009 11:04 am
you can also go to to my website at I can answer most questions for weddings, anniversarys,have culinary background to assist those questions
Dec. 22, 2009 9:56 pm
I need a substitution for baking soda. I have begun my batch of cookies and have discovered that I don't have any baking soda!
Dec. 23, 2009 10:30 pm
It's late and I substituted Baking Soda for Baking Powder how will that affect my cookies?
Dec. 24, 2009 5:30 am
Is there a sbustitute for confectioners' sugar?
carl boustead 
Dec. 25, 2009 9:46 am
The person that asked the question wanted to know how much lime juice equals one lime. The average size lime has about 7 tablespoons of juice. How I found this out is I bought more limes when I had some by mistake. I froze the limes in ice trays. When I did this I measured the juice.
Raseena P.H. 
Dec. 27, 2009 11:29 pm
Thank you so much for the list!!!!
Jan. 3, 2010 11:15 pm
I need help. If a recipe calls for 1% or 2% or whole milk, what can you do if you only have fat free lacaid or fat free milk (if not much is needed.
Jan. 7, 2010 6:00 pm
How do I substitute crushed almonds for almond extract?
Jan. 8, 2010 5:52 am
Georgette: the chart indicates 1 cup of brown sugar = 1 1/4 cup confectioners (powdered) sugar, so I would imagine you could swap them out in either direction. Hope it works out!
Jan. 9, 2010 12:24 pm
need to substitute cocoa powder for chocolate chips in marshmallow fudge recipe. any help?
Jan. 11, 2010 1:23 pm
need a sub. for worcestershire.
Jan. 11, 2010 3:43 pm
Georgette and LydiaR2: I have read that you can put regular granulated sugar in the blender to make confectioner's sugar. Sometimes confectioner's sugar is best, for example when making frosting.
Jan. 11, 2010 3:44 pm
Sorry: forgot to mention: I thought 1 cup granulated sugar in blender makes 1 cup powdered sugar, but measure the powdered (confectioner's) sugar for your recipe.
Jan. 14, 2010 7:29 am
Substitution for egg: use 1 heaping Tablespoon of sour cream per egg. Even works for custards.
Jan. 23, 2010 1:35 pm
The conversion for semi-sweet chocolate squares is 1 ounce square=1ounce chips and it really necessary to use the shortening?
Jan. 24, 2010 10:50 pm
i highlighted form the top were it says "COMMON INGREDIENT SUBSTITUTIONS" all the way to "ADD COMMENT" and pasted it in Microsoft Word :)
Jan. 30, 2010 7:28 am
I want to make sour milk, (milk with vinegar)but can I use rice milk instead of regular milk?
Feb. 12, 2010 4:45 pm
Any substitutes for dry milk powder in a bread recipe?
Feb. 23, 2010 2:53 pm
I highlighted the box then held the control (Ctrl)and C button: to copy then went to Microsoft word and pressed Ctrl V to paste then i printed it from Microsoft word.
Feb. 25, 2010 7:23 am
If you were making your own confectioner's sugar in the blender, wouldn't you add some corn starch? The list of ingredients on the confectioner's sugar package includes cornstarch.
Mar. 2, 2010 6:11 am
My question is the same as several other members: Could you please show me how to send this to my recipe box? Thank you.
Mar. 5, 2010 12:39 pm
Thank you for taking the time and energy to put this together! You saved my Irish Sweet Bread!
Mar. 17, 2010 8:56 am
I have tomato paste,but reciipe calls for 16oz. can of tomato sauce. How can I make this work?
Mar. 17, 2010 9:52 am
To save this to your Recipe Box, go to "Baking Ingredient Conversions-Allrecipes" on this website. Then scroll down to where it asks you if you want to save it to your recipe box.
Apr. 5, 2010 10:17 pm
Want to Save This Article to Your Recipe Box? It's easy! First, copy the article's web address (Url). Then click My Recipe Box at the top right corner of this page. Click Weblink at the top of your Recipe List and paste the Url in the space provided. (Note: If you get a "Sorry...broken link" message, ignore it! Enter a Weblink Title, click Preview, then Save Weblink. Done!)
Apr. 6, 2010 12:44 pm
I had no problem printing it. I started highlighting it from the bottom (Yogurt) all the way up to the title. I copied and pasted in Word...then I printed it off in 2.5 pages that are very legible.
Apr. 9, 2010 3:45 pm
click file at the top of the page, click print preview, mine showed that i needed the first six of twelve pages... go to print under the file heading and print pages one to six
Apr. 21, 2010 12:10 pm
I needed buttermilk substitute....checked Allrecipes and there it was. This chart is so helpful! Thank-You!
Apr. 22, 2010 5:09 am
If the format changes when you copy to your word program try this: highlight and copy to your email and then either print it or save in a folder. That's what I do with the recipes and I can add review notes as well.
Cammie in Charleston 
May 2, 2010 2:36 pm
Has anyone substituted Applesauce for butter in baked recipes? I've done it with oil but never butter. Anyone?
May 6, 2010 3:10 pm
you can just hit contol and the letter P at the same time to pop up the print menu. This is easiest but the comments print as well. Scrap paper anyone?
May 7, 2010 4:04 am
This a great list to keep with you when things are not available easily!
May 11, 2010 9:25 am
is there really no substitute for baking SODA. ANYONE? HELP PLZ
May 15, 2010 8:56 am
I found a way to copy (at least the link) to my recipe box. I copied this from another area of First, copy the article's web address (Url). Then click My Recipe Box at the top right corner of this page. Click Weblink at the top of your Recipe List and paste the Url in the space provided. (Note: If you get a "Sorry...broken link" message, ignore it! Enter a Weblink Title, click Preview, then Save Weblink. Done!) I hpe it helps!
May 22, 2010 7:54 pm
I opened an email and addressed it to myself. Then, high lighted the substitution list and drug it onto my email and sent it. I could copy it from my email.
May 23, 2010 10:37 am
For Openoffice, I was able to just select the table, then past it in Openoffice's Calc program (spreadsheet).
May 24, 2010 11:04 am
I don't see a substitute for pumpkin spice, which is what I need. Thanks if you can add one.
Jun. 5, 2010 2:30 pm
really wonderful!
Jun. 19, 2010 11:49 am
I also am wondering if you could substitute baking powder for baking soda
Jun. 21, 2010 5:31 pm
I want to make Baba Ghanoush and it calls for Tahini. I can't get that anywhere. What can I substitute with? HELP
Jun. 29, 2010 6:46 am
I know some people said they were having problems "printing" this off, but if you'd like to save it online, you can go to "my recipe box" after copying the html address for this site: THEN, after copying, paste it into the "add a weblink" tab in your recipe box categories. And voila! Hope this helps somebody!
Jul. 31, 2010 1:12 am
From Chemistry triple the amount of baking powder to equal the amount of baking soda. So, if the recipe called for 1 tsp baking soda, you would use 3 tsp baking powder.
Aug. 10, 2010 2:50 am
Hi highlighted all and then printed the selection. Ctrl P (for print, select selection). It comes out in tiny print but it works (4 pages). Oh and thank you - this is great! I'll hand these out to students. ^_^
Aug. 12, 2010 4:09 am
thanks to LRKO....! finally...someone replied on the SOS on baking soda...! Cheers!
Aug. 14, 2010 6:34 am
I just hit print preview, decided only 4 pages, apply, and print. Very easy. Cut out and put up where ever you want it.
Aug. 18, 2010 7:14 pm
This is a wonderful substitute list. However, it would be most helpful if you had a substitute list for people who are on low fat and low sugar diets.
Aug. 18, 2010 8:17 pm
To Copy: First copy, then paste into an email. You can predint the email. Worked just fine. Took 5 pages to print.
Aug. 19, 2010 7:31 am
I have used a lot of these substitutes.....Nice to have this handy. Would like to save to my recipe box, but don't see that option...WHY???
Aug. 19, 2010 7:36 am
To print, just highlight the chart, right click the mouse, and in the print screen select "selection"...easy.
Shirley P 
Aug. 20, 2010 4:52 pm
What would be the sub for savory?
Aug. 28, 2010 9:24 am
wat and awesome list!! this will help me out so much...thanks
Sep. 5, 2010 2:15 pm
what do you do if you want to substitute applesauce for butter?
Sep. 15, 2010 9:53 pm
I have substituted peanut butter for tahini in hummus on many occasions. It works great.
Sep. 23, 2010 9:01 am
I'd like to use baking powder instead of baking soda in a muffin recipe - can I just use the same amount? Is there an article anywhere that explains how these ingredients actually work, so a person could know when it's ok to make changes and when it isn't?
Sep. 26, 2010 11:02 pm
the baking soda vs baking powder question has a LOT to do with the other ingredients in the recipe. the substitutions can affect taste and texture because of the chemistry. when you alter a recipe you have to maintain the acid/alkaline balance, but if an emergency substitution must be made, just be prepared to try again! :) someone above mentioned, that was the best info. here's the link:
Sep. 26, 2010 11:09 pm
applesauce can be used in cake mixes or quickbreads in place of oil to make it moist. butter can play a variety of roles in baking. for muffins, etc. where you mix the "wet" and "dry" separately, then stir just until combined, it will probably work for you. if the recipe says to "cream" together with the sugar, or its a major flavor component it would be best to use butter.
Sep. 27, 2010 11:46 am
Am wanting to use suet for carrot pudding instead of shortning. Is the substitution equal
Sep. 28, 2010 12:36 pm
I don't have celery salt is there any substitute for it.
Sep. 30, 2010 2:58 pm
Help. I need to substituteue soy milk for sour milk in a cookie recipe. will I put vineagar to sour soy milk and should I use brown sugar measurement as given in the recipe, I believe soy milk is sweet in itself
Oct. 6, 2010 2:07 pm
Nice so greatly needed at times!
Oct. 7, 2010 4:09 pm
Does anyone ever tried substituting regular bread crumbs for cornbread crumbs?
Oct. 7, 2010 4:12 pm
Can I subsititute regular bread crumbs for cornbread crumbs?
Oct. 12, 2010 9:39 am
Thanks for this list! It helps in a pinch when you're out of something and don't have time to run to the store. As a busy mom this list has saved me from going crazy.
Oct. 18, 2010 12:06 pm
what can sub for cilantro? ( as girlfriend doesn't like it so I can't use it.)
Nov. 15, 2010 6:47 pm
Another great substitute I often use for baking cakes, muffins, etc., is Mayonnaise in place of vegetable oil. Soybean oil is the main ingredient in Mayo (100% in vegetable oil).
nicholas desanctis 
Nov. 18, 2010 12:03 pm
The cake flour substitution needs the addition of two tablespoons of corn starch after the withdrawal of two tablespoons of flour to end up with one cup of "cake flour".
Nov. 19, 2010 10:07 am
You can also copy & paste the URL & save it to your Recipie box! :)
Nov. 20, 2010 6:19 am
When using margarine for shortening substitute, it says to leave out a 1/2 tsp. of salt.. I am wondering if using unsalted Margarine do you have to leave out the 1/2 Tsp. of salt?
cindy saunders 
Nov. 22, 2010 1:14 pm
was there ever a Pumpkin pie spice substitute?
John O 
Nov. 25, 2010 9:03 am
I'm doing a sweet & sour pork and it calls for potatoe starch, can I sub corn starch. What is the differance in the two.
Dec. 3, 2010 12:39 am
Is confectioners sugar the same as icing sugar??
Dec. 15, 2010 10:20 am
i have read that Dry active yeast can be substituted with lemon juice and baking soda
Dec. 20, 2010 7:29 pm
i'm just want to add this info
Dec. 27, 2010 9:27 am
if a recipe calls for whole milk can I not use 2% milk instead? some of the substitutions above list water and juice but won't 2% taste better?
Jan. 17, 2011 6:43 am
Hey ladies, to print out the substitution list look at Shoo-Fly-Shoo's comments to help you. If you are using a Mac computer, copy the entire format table list of the Substitution Guide. (1) Open Pages or Text Edit (word processing software). (2) Select New Blank Document. (3) Go to Edit and select Paste or right-click, select Paste or do "Command" V.
Jan. 27, 2011 3:42 pm
how could I convert regular oven recipes to microwave times and temps?
Jan. 29, 2011 4:35 pm
What can I substitute instead of blue cheese. I usually sub feta. Is there a better one?
Jan. 29, 2011 7:31 pm
Pumpkin Pie Spice substitution is 1 tsp. cinnamon; 1/4 tsp. nutmeg; 1/4 tsp. ginger and 1/8 tsp. cloves
Feb. 2, 2011 6:06 am
They really need to ADD a PRINT option so we can have a hard copy!
Feb. 6, 2011 7:10 pm
I really needed this. Thank you.
Feb. 16, 2011 11:16 pm
they need to make it easier to find & save.
Feb. 21, 2011 4:21 pm
I beg to differ. There is no substitute for beer.
Feb. 23, 2011 10:14 pm
Making sour milk with dairy alternative (soy milk or rice milk): I have tried doing this but the alternatives really don't 'sour' the way milk does. It isn't just the flavour of the lemon or vinegar, it is actually changing the milk, which is why you have to leave it sit for 5 minutes. I bake cookies with applesauce (sub for butter) where the butter was supposed to be creamed with the sugar. I only substitute 50% of the butter, and that seems to work. So: cream the sugar with half the butter, then add the applesauce once it's creamed.
Feb. 25, 2011 12:58 am
Hey all, Lori what a well thought out list I can't thank you enough. For the rest, me included, copy and drag ( like a newspaper article) or anything else you only want part of and paste, into excel (a suggestion) or even a basic wordpad doc, then print. If you have problems I may be able to convert for use by all. Buy please try first. We all need this list!
Feb. 25, 2011 7:57 am
Want to print only Substitutions? Stand by your printer and when they're printed, press 'Cancel' on your printer. I got 4 pages.
Feb. 25, 2011 12:24 pm
I would love to be able to save this in my recipe box!
Feb. 25, 2011 12:39 pm
I DID just save this in my recipe box! Go to your recipe box. Go to the top and click "options." A menu will drop down. Click on "weblink" and go from there!
Feb. 25, 2011 1:40 pm
Thank you Paula, I just couldn't fgrei out.
Feb. 28, 2011 10:33 am
To Print this - I just copied and pasted onto Microsoft Word and print.
Mar. 3, 2011 1:04 pm
Thank you!! I can correct a few of my goofs.
Mar. 7, 2011 3:22 pm
I added this to my favorites list.
Mar. 7, 2011 7:29 pm
Hey guys. I made a PDF of a chart for my own purposes & thought I would share since there seemed to be issues formatting this. I added hole punch guides & got it to two pages because if you are anything like me, your recipe binder is big enough. I printed it back to back so it is one nice page. I added the cake flour change mentioned but will NOT be further updating this.
Mar. 8, 2011 3:51 pm
Julie P, Thank you so much for making the pdf file and posting the link. I've decided to start cooking and this sure will come in handy. Thanks to All recipes for posting it.
Mar. 9, 2011 3:34 am
Substitution for condensed milk is evaporated milk plus sugar.
Mar. 12, 2011 9:36 pm
Is there a way to book mark this page?
Mar. 12, 2011 9:46 pm
Never mind, your Light Substitutions article explained to cut and paste into the weblink in the recipe box... just wish it had of explained to find that link under the 'options' tab in the recipe box.
Mar. 18, 2011 3:58 pm
I need to substitute active dry yeast fro fresh cake yeast in a "biga" (starter) for a bread recipe. Allrecipe has the conversion of a cake of yeast = 2 1/2 tsp dry yeast, but doesn't state how much a "cake" weighs. Any help out there?
Apr. 6, 2011 9:05 am
Try copying and pasting into Microsoft Word...then adjust the font and font size so it will be readable when you print it
Apr. 9, 2011 7:25 pm
This is great! Is there a printable version?
Apr. 13, 2011 3:21 pm
That's what I would like to
Apr. 18, 2011 11:58 am
I didn't read all the comments but if one doesn't want to copy and paste to print this, then select everything you want printed and print via your printer. You should have a "print selection or selected" option when printing. I would be brilliant if AllRecipes did provide a print option like they do their reicpes. Thank you AllRecipes for posting this.
May 3, 2011 9:36 am
I need to have a substitute ingredient for PEANUT BUTTER in no-bake cookies because of a nut allergy. Please send suggestions
May 4, 2011 1:41 am
margaret, in the health food stores I have seen soy "nut" butter to use as peanut butter. It is comprised of roasted soy beans turned into a butter and it is for those with nut, dairy, and gluten allergies. It comes in the same type jar and has different flavors like honey, chocolate,and unsweetened. It is all natural and often organic, so it is expensive. This is commonly used for those who can never have PB and it is referred to as the PB substitute. I have never tasted myself though. (They even have soy "coffee" beans that you roast to make a beverage similar to coffee.) There is a website where you can read about it: but you wouldn't have to order it if you have a nearby natural food store that carries it. Hope it helps and let me know if you tried it.
May 14, 2011 6:02 am
What is the difference between Cake Flour & Superfine Flour
May 16, 2011 6:58 pm
Margaret, Since peanuts really aren't nuts, they are a legume, you may very well be able to do another nut like almond butter.
May 17, 2011 8:57 am
May 25, 2011 4:33 pm
I just discovered this list and I LOVE it! For a novice cook like me it's a godsend. I'm always needing to substitute something in a recipe and now I know how to. Thank you so much.
May 27, 2011 10:59 am
hit " Ctrl" "P" on your keyboard.... but ensure you only print pages 1 to 6 or you will get all the comments too :)
May 29, 2011 10:17 am
I wish I could add this in my recipe box or as notes. I love it!
Jun. 14, 2011 5:23 am
I just ran out of peach chutney for my curry chicken pasta dish - will pure orange marmalade work instead?
Jun. 17, 2011 3:31 pm
A friend sent me a recipe for Chocolate Brownies. Can I substitute Unbleached Wheat Flour for Potato Starch
Jun. 18, 2011 7:13 am
This is a great list! Even though I'm an experienced cook and professional baker, I know that it never hurts to have new ideas and reminders. Can't wait to print out two copies and take one to work, keep one at home! Thanx Allrecipes!
Jun. 18, 2011 1:46 pm
same question as Lori, how can I print a copy?
Jun. 19, 2011 8:14 am
It was a pretty easy Copy & Paste into Microsoft Word. Comes out to about three pages.
Jun. 22, 2011 8:56 am
I cut and paste recipes all the time because I like a larger font size. For this table I highlighted from the title "Common...." to the end of the table. I click "copy" on my AOL toolbar. Then I open a blank email page and just click "paste." I printed 5 perfect pages of this chart.
Jun. 22, 2011 4:45 pm
I did the same thing as Pussycat. I just copy and pasted it into an e-mail and sent it to myself, and then printed it.
Cathy Zhu 
Jul. 7, 2011 7:27 am
This was great! I definitely learned a few more tricks. I actually work for a health and fitness site and we just featured a great "80 Healthy Recipe Substitutions" article. It has some healthier, delicious substitutions so check it out if you're interested!

Jul. 22, 2011 2:27 pm
Just put 7 pages of paper in the printer and then cancel the rest. Or have your printer print only 7 pages.
Jul. 24, 2011 2:54 pm
what is the substitution for mustard powder?
Jul. 25, 2011 4:58 am
WOW What a list Thank you for putting time into making this comprehensive list. I'm sure it will save many recipes. I knew a few but had no idea... Ready to print.
Jul. 25, 2011 5:00 am
Dramma I use regular mustard for mustard powder, be careful not to use too much.
Jul. 25, 2011 5:17 am
FYI It took only 4 pages to print the substitutes. The rest are comments. Set your printer to print pages 1-4 and you've got it.
Jul. 26, 2011 12:47 pm
Oh wow! I had no idea about some of these, printing and keeping in my kitchen!
Aug. 3, 2011 5:23 am
What can substitute for cornstarch? I am in Portugal and can't find cornstarch at all!
Aug. 24, 2011 4:26 pm
I didn't have any problems printing it. I just highlighted the whole thing, went to file up at top left & hit print, selected the selection tab then print
Chicken Lady 
Sep. 4, 2011 8:27 am
Since my computer is located in my kitchen, I just book mark this page and go to it! Why waste a tree by having yet another piece of paper lying around?
Sep. 4, 2011 9:53 am
gee, I wanted to see the substitutions for sugar, like why isn't applesauce listed for a subsitute? I did find some substitutions that I could use. Thank you.
Sep. 7, 2011 9:18 am
Highlight the entire box.....right click and press Copy.....go into microsoft word and right paste and then print :)
Sep. 7, 2011 4:16 pm
Can someone tell me how to convert dried fruit to fresh fruit. I am making scones and the recipe calls for dried. How do I adjust the dry ingredients to compensate the moisture in in the fresh fruit? I will be using Blueberry's. Let me know.
Sep. 8, 2011 11:43 am
A couple things #1 I hate mustard, the only mustard I have ever remotely liked was a creole mustard, but I found a spot on the web at one point that said instead of mustard (condiment form) you can try using horseradish sauce. The only mustard I have ever liked was a creole mustard but I have no clue what that was the case. For mustard seed I just found a note for wasabi powder. I personally don't like blue cheese or feta so when I saw someone asking about that I looked that up. For salads specifically I have read either a goat cheese or feta. When used in a cooking recipe I have read that brie has the same melting characteristics. The have read a reason that potato starch is used in recipes is that it is gluten free and it is an acceptable ingredient during the Jewish Holiday Passover. Recommended substitutions I have read are cornstarch, arrowroot, tapioca starch, or matzo. Instead of peach chutney in a recipe you can use bbq sauce (guesing a honey or maple bbq that is
Sep. 8, 2011 11:46 am
And wow I didn't realize that would run altogether! Does anyone know if href code works in comments? or I don't know the other...bracket [ link ] only without the spaces?
Sep. 8, 2011 11:50 am
Okay breaking that big mess down so it's easier to read. I hate mustard, the only mustard I have ever remotely liked was a creole mustard, but I found a spot on the web at one point that said instead of mustard (condiment form) you can try using horseradish sauce. The only mustard I have ever liked was a creole mustard but I have no clue what that was the case. For mustard seed I just found a note for wasabi powder.
Sep. 8, 2011 11:50 am
I personally don't like blue cheese or feta so when I saw someone asking about that I looked that up. For salads specifically I have read either a goat cheese or feta. When used in a cooking recipe I have read that brie has the same melting characteristics.
Sep. 8, 2011 11:51 am
The have read a reason that potato starch is used in recipes is that it is gluten free and it is an acceptable ingredient during the Jewish Holiday Passover. Recommended substitutions I have read are cornstarch, arrowroot, tapioca starch, or matzo.
Sep. 8, 2011 11:52 am
Instead of peach chutney in a recipe you can use bbq sauce (guesing a honey or maple bbq that is more on the sweet side), sweet and sour sauce (I love Kraft Sweet and Sour sauce which is a lot like Duck Sauce that I have only ever seen in the packets from a Chinese Restaurant), or a hot and sour sauce.
Sep. 12, 2011 1:22 pm
What can I substitute Potato Starch with for an Apple pie???
Sep. 18, 2011 3:49 pm
Good list but needs to be longer. Please add more ingredients and there substitutions.
Sep. 21, 2011 10:32 am
can I substitute flour for corn starch?
Oct. 4, 2011 9:29 pm
It would be nice if we could add this to our recipe box.
Oct. 8, 2011 9:45 am
What is the equilivant of 1 bouillon cube to dehydrated crumbled bouillon base? example, 1T = 1 bouillon cube or 2 or 1/2? Thanks
Oct. 26, 2011 6:31 am
To everyone that wants a printable version of the list, I've created a PDF version of it here:
Oct. 29, 2011 7:59 am
Any suggestions for a substitute for ground flaxseed (in muffins)?
Oct. 30, 2011 9:19 am
What a great list of substitutes! I substitute often when I am cooking and baking to make it cheaper and/or healthier. This list is really a wonderful help.
Oct. 30, 2011 9:42 am
I was able to print this by paste the chart into Excel. I was able to format it to print it. Great chart. Thanks for sharing.
Ann Stuckey 
Nov. 4, 2011 1:33 pm
I am trying to figure out what 1 3/4 squeezed lemon juice measurement would be (med lemon). I don't have any lemons but I do have lemon juice. Can anyone help me?
Nov. 12, 2011 3:49 pm
Rosanne as far as im concerned yes but you may have to cook it longer and add more flavor so it tastes like it should and not like flour
Nov. 13, 2011 9:16 am
I was able to print this by copying it and pasting it into Microsoft word. Then print it out or just save it on your computer.
Nov. 18, 2011 6:39 am
I believe the onion substitute is wrong! This lists says to use 1/4 CUP onion powder in place of 1 cup fresh chopped onion. Using 1/4 cup of dried minced onion is accurate, but when using onion powder the ratio is much less! Only use 1 tbsp for every 1 cup of fresh chopped onion. I learned this the hard way! In a recipe that called for 2 cups fresh onion, I used 1/2 cup onin powder and it was way over powering!
Nov. 20, 2011 2:55 pm
Come on, if I don't have bread flour, am I really going to have wheat gluten on hand?
Nov. 22, 2011 1:44 pm
Can I use cajun seasoning in place of cyan pepper?do I use the same amount called for.
Nov. 23, 2011 3:32 am
I live in Germany and I can't find any Cream of Mushroom (or any cream of) soup here. Can I substitute a package of dry soup or what other substitues are available? I am making a Green Bean Casserole for Thanksgiving.
Nov. 27, 2011 5:06 pm
Awesome! I really needed something like this...Perfect!
Dec. 4, 2011 6:27 pm
About the vegetable oil substitutes... I just made cupcakes and realized I was out of vegetable oil after already mixing ingredients so I saw up on the list about "fruit puree or apple sauce". I didn't have either so I used Ocean Spray Cranberry Juice, they turned out perfect... no cranberry taste but very good and moist for cupcakes. (When I used vegetable oil before they tasted dry compared to the cranberry juice substitution.)
Dec. 5, 2011 3:18 pm
When a recipe calls for white wine, can you use cooking white wine?
Mae L. 
Dec. 10, 2011 3:43 pm
How do I substitute regular salt for kosher salt in a recipe?
Dec. 19, 2011 7:16 am
To copy the substitution list, just go to file on the upper left of screen, go to print preview to check it out and do pages 1-4 and you should be all set
Dec. 23, 2011 12:32 pm
Thanks Bonnie! That worked great!
Dec. 27, 2011 6:34 am
Hi! Thanks for the great information you havr provided! You have touched on crucuial points! data recovery
Jan. 8, 2012 6:42 pm
open your office progran on word doccument highlight i page worth click on edit and copy, go to your word doc and click paste and print then repeet
Joanne Algiene 
Jan. 13, 2012 6:17 pm
Start at the top of the document and right click your mouse and hold it down. Drag it all the way to down to hilight the complete table. At the end of the table hit the CTRl C (copies) Open up MSWord place your cursor and hit the CTRL V key to paste and you won't have to make any adjustments.
Jan. 13, 2012 11:46 pm
Why can we not save this like you save in your recipe box? Like BH&G's website. That would be great
Jan. 21, 2012 9:10 pm
I would very much like to see a PRINTABLE chart here. Can someone make that happen??
Lynette Miller 
Jan. 22, 2012 1:09 pm
I have a printable copy. Contact me at with Substitutions in the subject line
Jan. 24, 2012 1:04 pm
I have two questions, I would appreciate answers to: 1.- how to substitute "cream of tartar" or/ is it necessary for a cookie recipe... 2.- Can granulated sugar replace powder sugar??? and finally, how to make cookies "soft", I have a problem with hard cookies.... thank you so very much.
Jan. 24, 2012 1:06 pm
How long can you keep eggs in the fridge? how many weeks is safe? also, how can you tell if a uncooked egg is still fresh... thanks again.
Feb. 4, 2012 1:38 am
Bright- I have kept eggs in the fridge for months and have never found one to go bad. Eggs are one item I don't worry about going bad. I have heard you can freeze them by cracking into an ice cube tray or other small dish and then storing the frozen eggs in a bag or other container.
Dining with Donna 
Feb. 13, 2012 7:34 am
I love your list! I just printed it out for future reference. My one question was "Is one Leek equal to one Onion". I got my answer and I thank you!
Mar. 2, 2012 2:18 pm
The recipe Iam doing calls for zest from one lemon+ the juice. I have dry zest and bottled juice. How much of each do I use to equal the one lemon.
Mar. 8, 2012 8:55 am
Mar. 8, 2012 9:00 am
Sorry, Might have reacted with bad favor above. But, the format should be for the general public not the MS Office typist... And to think I came to this siter for a sweet bread recipe!
Mar. 11, 2012 10:04 am
No stores in my community sell Lo Mein noodles, is there a subtitute I can use? I was thinking Angel Hair pasta????
Mar. 14, 2012 7:47 pm
I copied the above to Word, and printed it out. Easy
Mar. 14, 2012 10:02 pm
I also was able to copy and paste into a Word document without any problems.
Mar. 14, 2012 11:25 pm
Copy and paste it in a word or works document. That's what I did, and it printed perfectly!
Mar. 15, 2012 2:58 am
copy and paste to Excel also; if you have it; it separates the table into the proper columns
Mar. 15, 2012 4:30 am
this is such a awesome list thanks so much because so often I start making something not realizing half way through that I dont have all the ingredients (usually happens with eggs when I'm on vacation in my log cabin :) so this is really awesome thanks a lot.
Anita P 
Mar. 15, 2012 5:41 am
An easy way to copy and paste. Open your e mail for new message and paste on it. You can easily copy and paste to whatever you use for documents you save.
Mar. 15, 2012 6:27 am
I had NO problem just hitting print preview and the list was in the center of the page and was only 4 pages long. the fist page had the 2 taco videos down to "related tips and advice and then was blank for the next three pages, and the right side only showed about 1/2 inch of the adds on page 1 & 2. I have a fairly new computor with Windows 7 and the newest versions of Java and Adobe, but I didn't have to do anything but hit print.
Mar. 15, 2012 7:14 am
Question: How Do I Substitute Between Baking Powder and Baking Soda? Baking powder and baking soda both are leavening agents, which means they help baked goods to rise. They are not the same chemical, but you can substitute one for another in recipes. Here's how. Answer: Using Baking Powder Instead of Baking Soda You need to use 2-3 times more baking powder than baking soda. The extra ingredients in the baking powder will have an effect on the taste of whatever you are making, but this isn't necessarily bad. Ideally, triple the amount of baking powder to equal the amount of baking soda. So, if the recipe called for 1 tsp baking soda, you would use 3 tsp baking powder. What I do is compromise... I use twice the amount of baking powder as baking soda (add 2 tsp of baking powder if the recipe calls for 1 tsp baking soda), plus I omit the salt (which adds flavor but also affects rising in some recipes). Making Baking Powder You need baking soda and cream of tartar to make baking pow
Mar. 15, 2012 9:59 am
Cilantro! Hate it! Any substitutions?
Mar. 15, 2012 1:42 pm
Thank you for the list. I did a copy/paste to Excel, changed the fonts and then I printed it (4 pages).
Mar. 16, 2012 9:54 am
Hey Allrecipes, how about adding a section to the Recipe Box where we can save reference pages like this, along with videos? Is that doable? You are tops!!!
CR Mason 
Mar. 21, 2012 6:20 pm
How do we print this?
Mar. 22, 2012 4:59 am
If my recipe calls for fruit cocktail but I just realized I have non handy, what could I substitute for that? Thank you!
Mar. 22, 2012 5:00 am
I meant
Mar. 23, 2012 2:49 pm
You can copy to a word document. But use the paste special under the Edit heading. click on the HTML Format to get in table format and then print.
Mar. 27, 2012 7:30 am
karay08 method of printing was the easiest of all the others mentioned. I was able to get it to 3 pages. Thanks!!
Apr. 1, 2012 7:05 am
I pasted it into Excel and it worked just fine, already put everything in columns.
Apr. 17, 2012 5:18 am
I love this article. Can't tell you how many times I've been out of something and come running to the computer for this list. I seem to always be out of something. Thanks!
Apr. 17, 2012 1:54 pm
Another egg substitution; 1 egg to 1 tablespoon milled chia seeds whisked in 3 tablespoons water, soak until gelled
Apr. 18, 2012 7:33 pm
This is many substitution ideas, Thank you
Apr. 19, 2012 3:08 pm
This was the perfect addition to my cook book of saved recipes.
Apr. 21, 2012 7:03 pm
This is a great article to help me use what i have on hand instead of running to the grocery store for one item. Thanks AllRecipes!
Apr. 22, 2012 6:40 am
I know it's late but for those in Germany who need a sub for canned creamed soups out here. Just buy the Knorr or Maggie Meisterklasse creamed soups & add a quarter less water. Cook like it says on the package & let simmer until it's as thick as you want it. I've been here for over 11 years & it hasn't failed me yet!
Apr. 26, 2012 4:57 pm
This is such a helpful article, I've bookmarked it on my computer and I keep coming back to it over and over again!
May 1, 2012 5:00 pm
I was in the middle of cooking and ran out of soy sauce; came to this sight and found the above. Wow, what a life saver. My meal turned out perfect. Thanks.
May 3, 2012 12:00 pm
This list is very helpful. Thanks a lot!
May 6, 2012 5:32 pm
I am wondering if there is a substitute for confectioner's/icing sugar. I need it for a homeade frosting recipe but I don't have enough. And it's too late to go buy some.
May 7, 2012 8:13 am
Love this chart (and the one for American subs)! I refer to this article regularly!
May 8, 2012 9:39 pm
AVRILB a sub for cilantro (which i despise too) is flat leaf parsley. equal amounts :)
May 10, 2012 8:16 am
I found an old recipe from my Grandmother for a 3 layer coconut cake with cream cheese frosting. The recipe calls for a 3 oz. can flaked coconut. I am having trouble locatiing this item in the stores. is this item No longer available? What is the substitution? Thank you
May 13, 2012 3:12 pm
This is such a handy thing to have on hand in the kitchen! Excellent resource. Thank you!!!
May 26, 2012 7:54 pm
to print, right click on the page and select print, but be careful not to print all 60 od pages. :)
May 30, 2012 10:25 pm
I love this list... since I am working on a budget in a new apartment I am always needing to sub stuff when I am cooking and baking and this will just help out rather then me go and Google every time I need a ingredient sub...
Jun. 28, 2012 10:06 am
Open this page in Google's Chrome browser. Click on print under the wrench on the right. It will then show a preview of the page as 26 pages. Below the "All" button is another blank which allows a range of pages. Use the range 1-3 and the chart will print. Hope this helps.
Jul. 14, 2012 4:59 am
I wanted to print it too, but discovered using a screen shot works fabulously!!!! On the Mac, hold down command, shift, and 4 - set the bullet over the chart and click. You can then open it and print it out!! It prints out in 5 pages. Sorry, do not know the commands for pc.
Aug. 11, 2012 4:03 pm
My question on the other page was can shortening be used the same way vegetable oil can. Do you use the same portions. As to make chewy toll house cookies it says use a cup of Cisco lard well my husband didn't know what lard was so he bought shortening. And I'm in a crunch and have to bake cookies for a party
Aug. 19, 2012 12:41 pm
I just put the URL in my favorites then I can draw it up anytime on the computer.Couldnt figure out how to print it out.This works fine for me.
Aug. 19, 2012 8:00 pm
Thanks for this list. It's very helpful.
Sep. 3, 2012 5:05 pm
I love this. I am 1/4 of the way into a very involved banana bread recipe and discovered I'm short one egg. Since I'm making banana bread, and have a mountain of bananas to use up, this substitution is really handy! I sure hope it works!
Sep. 19, 2012 3:22 pm
For all of you who want to copy and paste, highlight and copy as you would any document, however, DO NOT paste with the "A". when looking at your paste options use the one on the far left side, it says "keep source formating" this will keep the table just as you see it. Good Luck
Sep. 20, 2012 1:38 pm
There's no substitute for Mom's home-cooking!
Sep. 26, 2012 8:17 pm
I am LOVING this!!!!! Thanks! Extremely helpful! Wow!!! Thanks, thanks, thanks!!
Oct. 9, 2012 6:52 am
Copy and paste to Microsoft Word then reset your margins if necessary: Begin by placing mouse cursor in front of "Ingredient" in the document above. Then drag your mounse to the very last word "milk" in the desired area.All texts should be highlighted in blue. Hold down ctrl button on your keyboard and press the letter C (for copy). Open Microsoft Word. Place your mouse inside the margins of your newly opened word doc and press ctrl V (for paste). This worked for me. Good luck.
Oct. 14, 2012 8:44 am
I saved mine to Excel and it worked great. Had to adjust row and column widths.
Oct. 16, 2012 5:31 am
Is thier a way to add this conversion chart to my favorites so I can find it easily?
Oct. 30, 2012 11:28 am
how do you print off substitutes?
Nov. 3, 2012 3:28 am
I found this recipe for cream soup substitutes online along time ago, dont remember where but it is delicious and works great. Cream Soup Substitute Ingredients: 2 tablespoons butter 3 tablespoons all-purpose flour 1/2 cup low sodium chicken broth(I made broth using bullion powder) 1/2 cup low-fat or fat free milk salt and pepper to taste Preparation: Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt and pepper, as needed. Use in casseroles in place of condensed cream soups. This cream soup base can be varied by using vegetable broth, sauteéd chopped celery, celery seed, or sauteéd chopped mushrooms. Add herbs and or seasonings, as desired.
Nov. 13, 2012 6:18 am
Nice list, very helpful. For those of you trying to cut & paste, try changing the format(save as) I used "open office" & it copied it perfectly
Dec. 6, 2012 10:41 am
Save a tree and mark this file or add it to your bookmark bar for the next time you need it.
Dec. 10, 2012 8:35 am
With 2 grandsons settiing up their own households this is a site that I want them to know about. It is GREAT!
Dec. 14, 2012 7:10 am
To print, highlight the box from top to bottom, right click copy and then paste it in your word document. Hope that helps.
Dec. 14, 2012 1:05 pm
I wish I could save thos to "my recepies"
Dec. 14, 2012 10:56 pm
thank you !
Dec. 16, 2012 11:33 am
You right click your mouse anywhere within the document and hit print. When the page comes up there will be 8 pages, but you can print only 3, just hit number of pages to print.**********To print: Start at the top and hold down left side of your mouse till you reach the end. Click the right side of mouse and hit copy and you can paste it to MS Word and print from there.
Jan. 3, 2013 1:56 pm
I opened a Works doc and then did a cut and paste, if you place your cursor over the lines you can expand the cells and make the doc look right and you can read it, Then save it that way and you can print!
Jan. 7, 2013 11:58 am
I am looking for something to substitute for peanut butter in a cookie recipe
Jan. 7, 2013 8:58 pm
I have a recipe that calls for 36 oz peanut butter chips and I am trying to convert to regular peanut butter from a jar. This is for fudge. Can you help me?
Jan. 8, 2013 10:06 am
how about whole wheat flour? can I use another flour instead?
Jan. 8, 2013 10:07 am
Susan A - you could use nutella or almond butter, at least it worked for me!
Jan. 18, 2013 2:16 am
Can u substitue butter for the 1/3 cup veggie oil reuired in boxed cake mixes? And how? Like..equivalent amount of butter would be?
Jan. 20, 2013 11:40 am
If you want to copy this list efforlessly, use copy and paste funtion, pasting into an Excel worksheet. Double-click each Excel column to line uo and save it.
Feb. 1, 2013 3:43 pm
I have baking powder but not baking soda. (I have looked in 10 stores, but it doesn't seem to be available in the country where I currently reside.) What is the substitution for baking soda?
Feb. 26, 2013 9:02 pm
To print this chart, this is what I do. Star at the bottom and highlight the parts you want, then go to "file" and print preview. when the preview comes up, go to the box labeled "As laid out on screen" click on arrow and choose "as selected on screen" The next box to the right, choose shrink to fit or set a percentage to fit.
Mar. 6, 2013 10:49 am
How Can I print a copy of this substitution list? Thank You!
Mar. 16, 2013 1:23 pm
I placed my cursor just to the right of the last word in the chart (sour milk). I held the left mouse button down & let it scroll up to the top of the chart. The first time I did this it didn't print those Top 3...The next time I did as before, but when I got to the top, I let it go to highlight the "Add a Comment-Share on Facebook" line, and carefully released the mouse button. I'm running Internet Explorer. I chose "File", Print Preview, As Selected on Screen, & just left at 100%. Then browsed through to my recipes & saved it as "Substitution List".
Mar. 16, 2013 1:46 pm
You can also click "Edit", "Copy", "Paste Special", "Unformatted" to get a Word Pad Text File. I went back & repeated the process for printing & refined my directions (above). Hope this is clearer: "I placed my cursor just to the right of the last word in the chart (sour milk). I held the left mouse button down & let it scroll up to the top of the chart. The first time I did this it didn't print those Top 3...The next time I did as before, but when I got to the top, I let it go to highlight the "Add a Comment-Share on Facebook" line, and carefully released the mouse button. I'm running Internet Explorer. I chose "File", Print Preview, Changed "As laid out on screen" to "As selected on screen", & just left at 100%. I then chose the Printer icon at the top, clicked "Print", Browse", and browsed through to my recipes & saved it as "Substitution List". (You can save it whereever you want, and name it whatever you want.)" (Now I'm wondering how you delete or edit a previous comment you'
Mar. 17, 2013 5:11 pm
I remembered one of the Camp Fire Girls' camp trainers stating that wood ash could be used as either baking soda or baking powder. I couldn't remember which, so I searched "wood ash substitute for soda". I found the following on
"(annabella1 02-24-2008, 08:40 PM as far as eating wood ashes. Wood ashes make an acceptable substitution for baking soda. It is alkaline and will make an acceptable substitution for baking powder when mixed with an acid such as cream of tartar. It does taste salty and I don't see why you can't try it for a salt substitute. I use brewers yeast for a salt substitute because it has a salty taste but no sodium, brewers yeast also has a lot of B vitamins. Maybe a mix of the two would be good." (I'd like to add that I've heard that Potassium Chloride [KCl] is poisonous, so I wouldn't use it too often, or try to make seasoning salt out of it, as one person suggested on that site.)
Apr. 5, 2013 11:20 pm
To print I copied and pasted it into Microsoft word. I got a long skinny column, but I clicked on the side of the frame box and stretched it to almost the width of my paper. It printed out fine on only 3 pages. Great information to know. Thanks.
Apr. 12, 2013 3:23 am
Has anyone tried using Cashew Butter in place of Peanut Butter in Recipes? I found out I'm allergic to Peanuts and found Cashew Butter to be about the same consistency as Peanut Butter for Sandwiches.
May 14, 2013 9:07 pm
What can I substitute 1 can of tomato sauce for? Would v-8 juice do the trick???
Jun. 6, 2013 3:09 pm
It would be nice if this could be added to my recipe box.
Jun. 13, 2013 1:44 pm
I have a recipe thats calls for liquid artificial sweetner but all i have is splenda can anyone help me
Aug. 5, 2013 6:00 pm
this is good, because some are just hard to find and expensive and you will only use small amount.
Aug. 13, 2013 5:58 am
What can I use in place of instant pudding mix? I'm making blond brownies with lots of "add ins" Thanks!
Kelli B 
Aug. 16, 2013 1:41 pm
Can I substitute 1 tsp of French Vanilla creamer for 1 tsp vanilla in an oatmeal cookie mix?
Aug. 16, 2013 3:55 pm
For "Simmering Down", who couldn't find baking soda in her country: If I remember correctly, it is also called Sodium Bicarbonate or Bicarbonate of Soda. I found some info in Wikipedia which you may find helpful. Search: baking soda.
Sep. 1, 2013 10:54 am
Just highlighted it, then CTRL C (copy), then open Word, CTRL V (paste). Then I had the whole table to manipulate and print. Perfect!
Sep. 6, 2013 12:44 pm
For those of you who know how to do a screenshot and have a photo editor program, simply take the page in two or 3 screenshots. Resize & Crop (or make new image and paste there) to proper dimensions in editor, I use 612 X 792 to get a proper 'One Printable Page' size. Then you will end up with exactly the table you see right here, and can add to your note/recipe book.
Sep. 14, 2013 1:22 pm
I love it I saved to home screen on my IPad I love the substitution for shortening
Sep. 30, 2013 3:04 am
To print anything you see on screen: Highlight/select desired text (drag with right mouse). Press control and C together (this will copy it). Minimize current screen. Open a new Word document. Under EDIT, choose (Do NOT do the Ctrl/V). Your text will appear without any images. You can clean it up a little .. formatting etc. You can then print this, save it, whatever.